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This hearty breakfast sandwich will keep you energized and satisfied until lunch, no problem. The roasted sweet potatoes become creamy on the inside, while the whole-grain English muffins are a great crisp contrast. Plus, there's protein from fried eggs, making this sandwich as colorful as it is delicious.

EatingWell.com, November 2022


Credit: Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Holly Raibikis

Recipe Summary

10 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F. 

  • Toss sweet potato slices with oil, cumin and 1/8 teaspoon salt. Arrange in a single layer on a large rimmed baking sheet. Roast, turning once, until tender, 25 to 30 minutes. Reserve 2 slices about the size of the English muffins. Save the other slices for another use.

  • Meanwhile, mash avocado, salsa, red onion and remaining 1/8 teaspoon salt together on a small plate.

  • Spread half of the avocado mixture on 1 English muffin half. Top with a sweet potato round, an egg and 1/4 cup spinach. Place the remaining muffin half on top. Repeat with the remaining ingredients.

Nutrition Facts

1 sandwich
389 calories; protein 14g; carbohydrates 45g; dietary fiber 9g; sugars 5g; fat 18g; saturated fat 4g; mono fat 11g; poly fat 3g; cholesterol 186mg; vitamin a iu 10520IU; vitamin b3 niacin 3mg; vitamin b12 1mcg; vitamin c 11mg; vitamin d iu 41IU; vitamin e iu 4IU; folate 120mg; vitamin k 81mg; sodium 674mg; calcium 177mg; iron 4mg; magnesium 70mg; phosphorus 222mg; potassium 669mg; zinc 2mg; omega 6 fatty acid 3g; niacin equivalents 5mg; selenium 33mcg.